Asparagus sandwich with goat cheese and olives

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Toasted bread is topped with a spreadable goat cheese and sliced, raw asparagus, olives, and a squeeze of fresh lemon. Holds well for travel too.

Prep Time10

Total Time10

Servings: sandwiches

Calories: 559kcal

Preheat the oven to 425℉ to toast the rolls. Zest the lemon and squeeze the juice into a medium bowl. Slice asparagus into rounds and toss into lemon juice, add salt and pepper to taste. Chop the olives.
Cut the rolls in half and drizzle with olive oil (garlic flavored if you have it!). Toast in the oven for about 5 minutes, until golden.
Spread 2 ounces of goat cheese on one side of each roll.
Put the asparagus on top of the cheese lay (to hold it in place). Top with olives, zest and greens.
If wrapping for a picnic, wrap each sandwich tightly so the filling doesn't fall out.

Asparagus: the fresher the asparagus, the sweeter and more tender it will be
Olive oil: this is delicious with garlic flavored olive oil, since it's nice and delicate without having an overpowering garlic flavor.
Goat cheese: I like herbed goat cheese, something like this. You can substitute with other spreadable cheeses, like Boursin or a flavored cream cheese.
Cut rolls in half: You can also cut part way through, leaving one edge intact, so stuff doesn't fall out as easily.

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